Grilled Grouper


Restaurant-quality grilled fish from your own kitchen? You got it.

Grilled Grouper
Photo: Photographer and Prop stylist: Jennifer Causey Food Stylist: Melissa Gray
Active Time:
25 mins
Total Time:
30 mins

This short ingredient list and convenient prep time will have you adding grilled grouper to your regular rotation of weeknight meals. Follow these tips from our Test Kitchen for grilling success: Get the grill really hot, oil the grates, then use your grill brush to clean the grates. After placing fish on grates, leave them alone until you see a thin layer of opaque flesh on the grill side, then rotate or turn the fish. For best results, use a metal grill spatula. If grouper isn't available, striped bass is a very delicious alternative and the flavor and texture is much like grouper. Purchase the fish from your local fish market and ask your fishmonger to remove the skin for you; this can be tricky and you might lose a lot of the fish if you are not handy with a knife. Pair this grilled fish with some roasted potatoes and sautéed green beans or serve it over hot grits for a fun play on shrimp and grits. For a light meal, plate the grilled grouper on top of a seasonal green salad with fresh tomatoes. The caper dressing can be doubled and used as a salad dressing for greens or freshly boiled potatoes.


  • ¼ cup extra-virgin olive oil, divided

  • 1 teaspoon grated lemon zest, plus 3 Tbsp. fresh juice (from 1 large lemon), divided, plus more zest for garnish

  • 1 teaspoon kosher salt, divided

  • 4 (6-oz.) skinless grouper fillets

  • 2 tablespoons drained capers, coarsely chopped

  • 1 large scallion, finely chopped (about 2 tablespoons)

  • 1 teaspoon chopped fresh thyme

  • 1 teaspoon chopped fresh dill

  • ½ teaspoon black pepper


  1. Preheat a grill to medium-high (400°F to 450°F). Meanwhile, whisk together 2 tablespoons of the oil, 1 tablespoon of the lemon juice, and 1/2 teaspoon of the salt in a medium bowl. Add grouper fillets, and toss gently to coat. Let stand 15 minutes.

  2. Meanwhile, whisk together capers, scallion, lemon zest, thyme, dill, pepper, and remaining 2 tablespoons oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt in a small bowl. Set aside.

  3. Arrange fillets on oiled grill grates; grill, uncovered, until grill marks appear and bottoms of fillets turn opaque, about 4 minutes. Flip fillets, and grill until opaque throughout and fish flakes easily with a fork, 3 to 4 minutes. Transfer fillets to a platter, and drizzle with caper mixture. If desired, garnish with additional lemon zest.

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